Beet Crespelle
Even though crepes, called crespelle in Italian, originate from France, they are much loved in Italy. The standard recipe calls for eggs, milk and flour, yet, just like fresh pasta, you can liven up the original recipe with beet puree to obtain a beautiful pink colored dish packed with nutrients. Beets, or rape rosse, are high in vitamin C, fiber and minerals. These crespelle can be stuffed with both savory and sweet fillings.
In a blender, mix together all of the ingredients. Chill the mixture in the refrigerator for 30 minutes.
To cook the crespelle, heat a little butter in a crépe pan or frying pan over medium heat. Add 1/4 cup mixture and swirl the pan to cover the bottom. Cook for 1-2 minutes then flip and cook for another 1-2 minutes. Repeat for the rest of the crespelle. Stuff with sweet or savory filling of choice.
